Ingredients
Scale
- 12 oz cheese tortellini
- 1 lb chicken breast, cut into strips
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp basil
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp all-purpose flour
- 1 cup broth (chicken or beef)
- 2 cups heavy cream
- 6 oz Velveeta cheese, cubed
- 1 cup shredded Asiago cheese
- Parmesan for garnish
- Chopped fresh parsley or herbs for garnish
Instructions
- Cook the tortellini according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, combine olive oil and butter. Add diced onion and sauté until translucent. Stir in garlic, basil, garlic powder, salt, and pepper.
- Add chicken strips to the skillet; cook until browned.
- Sprinkle flour over the mixture and stir well. Gradually add broth while stirring to avoid lumps.
- Reduce heat; whisk in heavy cream followed by Velveeta and Asiago cheeses until melted and smooth.
- Fold in cooked tortellini until well-coated with sauce.
- Serve garnished with grated Parmesan and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg